Papaya salad with goat's cheese and brazil nut dressing
Item 1 of 1
- Side
- 4
- 15 minutes
This fresh papaya salad recipe is incredibly quick and easy to make, combining a fantastic array of flavours. The tropical papaya is mellowed by the creamy goat's cheese, while the rich Brazil nut dressing is spiked with a little acidity from fresh lime juice. This salad would be perfect as a side to a summer barbecue and can be served as one large platter as a colourful table centrepiece.
First published in 2016
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Ingredients
Metric
Imperial
Papaya salad
- 600g of papaya, peeled, deseeded and sliced
- 200g of goat's cheese
- 150g of mixed salad leaves
- 1 tbsp of Brazil nuts, roughly chopped
- salt
- freshly ground black pepper
Brazil nut and lime dressing
- 50g of Brazil nuts
- 1 lime, juice only
- 150ml of olive oil
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Season the papaya slices with salt and pepper and set aside while making the dressing
- 600g of papaya, peeled, deseeded and sliced
- salt
- freshly ground black pepper
2
Finely chop (or blitz briefly in a food processor) the Brazil nuts. Place in a bowl and stir through the lime juice. Slowly trickle in the olive oil, whisking continuously, until the dressing emulsifies. Season with salt and pepper to taste
- 50g of Brazil nuts
- 1 lime, juice only
- 150ml of olive oil
- salt
- freshly ground black pepper
3
To serve, arrange the salad leaves on serving plates with the papaya slices on top. Crumble over the goat's cheese and roughly chopped Brazil nuts, finishing with a generous drizzle of the dressing
- 150g of mixed salad leaves
- 200g of goat's cheese
- 1 tbsp of Brazil nuts, roughly chopped
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